Junior Sous Chef

Daylesford Stays; Upper Oddington; On-site; GBP 37,000 - 41,000; Full time

Benefits offered by this job

Discounts on products, treatments and

Volunteering day

Private medical insurance

Pension scheme

Life Assurance

Employee Assistance Programme

Job summary

The Fox in Lower Oddington is seeking a Junior Sous Chef to assist the Head Chef in delivering outstanding dishes and running the kitchen with confidence. You’ll work with fresh ingredients from Daylesford Organic Farm, contribute to menu development and help grow a talented kitchen team in a creative, supportive environment.

This role is ideal for an ambitious chef looking to advance within a farm‑to‑fork operation that champions sustainability, craftsmanship and community impact.

Qualifications

• Experience as Chef de Partie or Junior Sous Chef in a professional kitchen.
• Proven track record supporting management of a busy kitchen operation.
• Ability to lead sections, coordinate service and maintain high standards under pressure.
• Strong knowledge of food hygiene, health & safety regulations and compliance.

Responsibilities

• Support the smooth and efficient day-to-day running of the kitchen, maintaining exceptional food quality and service standards.
• Take responsibility for kitchen operations in the absence of the Head Chef and ensure service excellence and team performance.
• Lead, motivate, train and support the development of junior team members while continuing your own leadership growth.
• Ensure the highest standards of food hygiene, health and safety, and compliance are consistently maintained.
• Support cost control through stock management, waste reduction, portion control, and labour planning.
• Contribute to menu development and help test and deliver seasonal dishes.
• Act as a key communication link within the kitchen team and ensure smooth planning and operations during service.

Skills

Chef de Partie

Junior Sous Chef

Kitchen leadership

Food hygiene

Health & Safety

Stock management

Menu development

Communication

Team leadership

Attention to detail

Job description

Junior Sous Chef – The Fox in Lower Oddington

Salary: £40,500 per annum OTE (base £36,500, estimated £4,000 in gratuities and service charge). Hours: Full Time, 48 hours per week.

About The Role

As Junior Sous Chef, you’ll support the Head Chef in delivering outstanding food and ensuring the smooth day-to-day running of the kitchen. Working with fresh, high-quality ingredients sourced from Daylesford Organic Farm, you’ll be involved in menu development, help inspire and develop a talented kitchen team, and continue building your culinary skills in a creative and supportive environment.

This is an exciting opportunity for an ambitious chef looking to take the next step in their career within a business that champions sustainability, craftsmanship, and true farm-to-fork dining.

Your Responsibilities

• Support the smooth and efficient day-to-day running of the kitchen, maintaining exceptional food quality and service standards.
• Take responsibility for kitchen operations in the absence of the Head Chef, ensuring service excellence and team performance.
• Lead, motivate, train, and support the development of junior team members while continuing your own leadership growth.
• Ensure the highest standards of food hygiene, health and safety, and compliance are consistently maintained.
• Support cost control through effective stock management, waste reduction, portion control, and labour planning.
• Contribute to menu development, bringing creativity and supporting the testing and delivery of seasonal dishes.
• Act as a key communication link within the kitchen team, supporting daily planning and ensuring efficient operations during service.

Skills and Requirements

• Previous experience working as a Chef de Partie or Junior Sous Chef within a professional kitchen environment.
• Proven experience supporting the management of a busy kitchen operation and assisting with kitchen leadership responsibilities.
• Demonstrated ability to lead sections effectively, coordinate service, and maintain high standards during fast-paced and high-pressure service periods.
• Strong understanding of food hygiene, health & safety, and kitchen safety procedures.
• Knowledge of food safety regulations and best practices, with a commitment to maintaining compliance at all times.
• Passionate about high-quality food and committed to delivering exceptional culinary standards while contributing to the overall success of the kitchen team.
• Calm, organised, and reliable, with the ability to perform effectively under pressure in a fast-paced kitchen environment.
• Proactive approach to problem-solving and confident decision-making during service.
• Able to take initiative while working collaboratively as part of a close-knit and supportive kitchen team.
• Demonstrates genuine enthusiasm for food and a strong commitment to quality, consistency, and attention to detail.
• Maintains professionalism, composure, and a positive attitude during busy and high-pressure service periods.

Perks and Benefits

• Discounts on our products, treatments, and dining experiences from day one.
• One paid volunteering day per year to support a charity of your choice.
• Subsidised private medical insurance through Bupa.
• Pension scheme: Pay up to 9% of your salary into your pension each month with a 4.5% contribution from us.
• Life Assurance coverage equivalent to one year of your annual salary.
• Mental health support: 24‑hour access to our Employee Assistance Programme.

Gratuities and Service Charge

Gratuities are paid on a pro‑rata basis. It is estimated that in 2026 full‑time employees can expect to receive approximately £4,000 in addition to their annual salary.